The word ‘bhuna’ means to fry and, in this recipe, it is key to fry the onions and tomatoes really well until the oil begins to leave the sides of the pan.
Ingredients
2 onions, peeled and roughly chopped
4 garlic cloves, peeled and cru
2 green chillies, roughly chopped
25g root ginger, peeled and roughly chopped
2tbsp vegetable oil
2tsp ground cumin
2tsp ground coriander
2tsp ground turmeric
2tsp garam masala
6 tomatoes, roughly chopped
6 boneless, skinless chicken thighs, cut into bite-size pieces
Juice of ½ lemon
Fresh flat leaf parsley or coriander and lemon slices to garnish
Steamed basmati rice/Pilau/Flat bread to serve
Method
Place the onions, garlic, chillies and ginger in a food processor or blender. Add 3tbsp water and whizz until you have a textured paste.
Heat the oil in a large saucepan and add the onion paste. Cook over a medium heat, stirring for 3-4 mins then add the cumin, coriander, turmeric and garam masala. Cook, stirring frequently for 3 minutes until the paste begins to turn golden.
Add the chopped tomatoes and 300ml water. Season well with salt and freshly ground black pepper, cover and bring up to the boil. Stir in the chicken and lemon juice and re-cover.
Cook over a medium heat, stirring occasionally for 25-30 minutes or until the chicken is tender and the paste and tomatoes have combined to make a thick sauce (add a little more water if necessary during cooking).
Serve straight away garnished with parsley or coriander with lemon slices and serve with steamed pilau rice.
